It’s a great day for Paleo Shepherd’s Pie here!
Shepherd’s Pie is such a comfort food! As fall is approaching, this is one of our go-to recipes for a warm meal on a cool day. All of my kids love this Paleo Shepherd’s Pie, and I rarely end up with leftovers! I even make a double batch, throw one in the freezer, and pull it out on a day when I’m ready! I double the cook time when the pie is frozen, though. 🙂
Paleo Shepherd’s Pie
(I made the mashed cauliflower for the top earlier in the day to make this recipe quicker to assemble)
1 batch mashed cauliflower (recipe below)
3 lbs ground beef
1 onion, diced small
1 (14.5 oz) can diced tomatoes
1 tsp garlic
2-3 tsp garlic salt
2 tsp chili powder
2 tsp Italian seasoning
1 (4 oz) can tomato paste
2 TBSP olive oil
Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add tomato, garlic, and garlic salt and cook for a few minutes. Add ground beef, chili powder, Italian seasoning and tomato paste and cook until meat is browned.
Pour into a large casserole dish; 9×13 may fit it all, but mine was a bit bigger.
Recipe: Mashed cauliflower (from Well Fed):
2 (16 oz) bags frozen cauliflower florets
2 teaspoons minced garlic
3 TBSP coconut oil
3/4 cup coconut milk
salt and pepper to taste
2 TBSP + 2 tsp chopped dried chives
Cook the cauliflower according to package directions until very soft. Drain and pour into food processor or blender. In a small saucepan, heat garlic, coconut oil, coconut milk, salt and pepper for about 1 minute.
Puree the cauliflower in food processor blender, scraping down sides. Add coconut milk mixture to processor, along with 1 TBSP chives. Process about 10-15 seconds. Taste and adjust seasonings. Sprinkle with chives. Spread over meat mixture, and bake at 350 degrees for about 30 minutes.